The beer-can chicken has become a common method of cooking chicken in recent years, both in competitions and at backyard barbecues. The method of making beer-can chicken may not be simpler, but the results are well worth it.
This method produces juicy, flavourful chicken that is moist and succulent. It’s also a bit of a show-stopper, as well as a strong conversation starter. Is it chicken in a can of beer? Try putting a beer can in a chicken. The beer makes the bird flavourful and moist, as well as the cook satisfied. The chef will not be the only one with a beer belly by the time the bird is ready to feast!
Is it possible to eat chicken that has come into contact with beer can ink? The FDA was unclear when asked this question since they had only checked the cans as a container and not as cooking utensil. The ink on the cans, on the other hand, is applied at temperatures above 500 degrees, while the can itself never gets hotter than 215 degrees during the cooking process. The majority of people have come to the conclusion that using the cans is absolutely harmless.
Vertical stainless steel chicken roasters are available for cooks who are still concerned about potential contamination. These roasters have their own reservoir, which can carry beer, water, or whatever liquid you want.
- 1 chicken (whole)
- br> 2 tbsp. vegetable oil
- 2 tblsp. salt
- 1 tsp. cayenne pepper
- 3 tablespoons dry spice rub of your choice
- 1 beer can
Remove the chicken’s neck and giblets and discard them. Rinse the chicken thoroughly inside and out before patting it dry with paper towels. Season the chicken inside and out with salt, pepper, and dry rub after gently brushing it with oil.
Half of a can of beer should be consumed. Wait 5 minutes before drinking the other half and opening a second chicken can. Half of the second beer should be drunk, with the remainder reserved for the bird. Pop a few more holes in the top of the can with a “church key”-style can opener to allow the moisture to escape.
Lower the chicken into the can while keeping it stable on a flat surface. It should be able to stand on its own and act as a tripod. When you’re setting up your grill or smoker, keep the bird refrigerated.
Getting the grill ready
The target is indirect fire, whether you intend to grill or smoke the bird. There are no coals or a burner under the chicken. Place a drip pan underneath the area where the bird will be sitting. If you’re grilling, turn one side of the grill’s burners to medium-high and put the bird on the other.
Prepare the chicken
Cook the chicken for another 1 1/4 to 1 1/2 hours over medium-high heat with the grill cover on. When the internal temperature of the chicken reaches 165 degrees F in the breast region and 180 degrees F in the thigh, it is ready.
With tongs, remove the steaks from the grill and place them on a cutting board. When extracting the can, be careful not to spill the beer. Allow 5-10 minutes for the chicken to rest before carving. Throw the beer can, as well as the carcass, out the window.